Challenge 1, Day 8 - Spinach Lasagne Rolls

Another scrumptious little treat I found.  As you have probably learned. I find most of my recipes through Pinterest.com or through thepineerwoman.com.  You can assume from now on, that's where I found it.  I'll let you know if that's not the case.  


I was never a lasagna person growing up. Not sure why. But when someone introduced white lasagna and spinach lasagna, I was sold.  This is a nice little adjustment to your typical lasagna recipe, using the noodles to make rolls instead of creating a layered dish.  Its great for portion control and its rather easy to make.

You need:
9 lasagna noodles, cooked
1 (10 ounce) package frozen chopped spinach, thawed and completely drained
1 (15 ounce) container fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasonings
salt and fresh pepper
(optional) 1 chicken breast, cooked and diced
32 oz tomato sauce (I used an Alfredo spaghetti sauce)
9 Tablespoons part skim mozzarella cheese, shredded 

Cook the noodles as directed on the package.  Once drained, lie flat on tin foil or parchment paper.

Next combine the spinach, ricotta, egg, Parmesan, minced garlic, Italian seasoning, chicken, salt and pepper.


Note - I use freshly grate Parmesan.  The store bought grated Parmesan doesn't seem to make as smooth a texture.  I also use freshly minced garlic. The flavors from using fresh ingredients really pops.  Why use garlic and Parmesan if you aren't going to maximize its flavor.... Just saying. Yes i have become a little bit of a food snob... don't worry... Not all things are fresh in this recipe. Just wait.

Mix together the ingredients until smooth and well mixed.

Place about 1/3 cup of the mixture onto each noodle and spread evenly.  Make sure the noodles are dry before you spread the mixture. 

Place about 1 cup of the tomato or spaghetti sauce into the bottom of a 9x12 dish. 


Roll the noodles carefully, placing them into the pan, seam down.

Pour the remaining sauce over each roll.  If you love sauce you can simply just pour till your hearts content.

I used Classico, Sun dried Tomato Alfredo here.  My roommate is not a huge fan of red sauce and i love this pasta sauce so i wasn't going to fight it!  It makes for a much creamier recipe.  It also probably makes less healthy then using tomato sauce.  

I would also recommend making your own tomato sauce by using 2-3 large tomatoes, boiled for 5 minutes, remove the skill and mash them with your hands until evenly mashed.  Saute onions and garlic in separate pan, then add the tomatoes and saute for 10ish minutes.  This will make for a very light tomato sauce.

Grate some fresh mozzarella and sprinkle over the dish. The original recipe suggested sprinkling cheese over the individual rolls.  I got carried away with the cheese, but it wasn't a bad idea.  

Preheat oven to 350°. Cover tightly with aluminum foil and cook for 35-40 minutes until the cheese is thoroughly melted.

To serve, ladle some sauce on the plate, placing the roll on top.  


Enjoy!  Its super yummy. 


You can also add other seasoning in the mixture to taste.  This recipe is truly a yummy one!


**Let me what you think.  Feel free to comment with suggestions and variations!